It’s International Pizza Day, and we have a simple pizza dough recipe for you. This recipe is quick to throw together but tastes better the longer the dough ferments. Top with the classics, or go controversial with pineapple (we support this!) A teacher at the Howth Castle Cookery School and a chef at Peninsula Catering, Chef Dan Finucane is also TheTaste:Creative Development Chef. We can guarantee this is a good pizza dough recipe, try it out for yourselves!
Makes 5 pizzas
- 1kg flour
- 550ml warm water
- 2 7g sachets dried yeast
- 2 teaspoons salt
- 2 teaspoons sugar
- 100ml extra virgin olive oil
- In the bowl of a stand mixer, add the yeast, sugar and water.*
- Let this mixture sit for 10 minutes. The mixture should look foamy and have risen slightly.**
- Add in the flour, salt and olive oil into the bowl.
- Using a dough hook, mix on medium/high speed for about 10 minutes. You can also knead this by hand.
- The longer you let the dough rise, the better it will taste. Let it rise for 40 minutes to 2 hours at minimum.***
- Separate dough into 5 balls.
*Make sure the water is room temperate/tepid – if it’s too hot it will kill the yeast.
**If this doesn’t happen, the yeast is dead and you will need to throw out the mixture and start with new yeast.
***The mixture will rise in the fridge for 4-5 days. You can also roll out the dough, separate them with parchment paper and keep in the freezer for 1 month.